Makes 1 loaf
2 packages dry yeast
1 ¼ cups warm water
2 tablespoons honey
2 tablespoons butter, melted
2 teaspoons salt
1½ cups whole wheat flour
1½ cups all-purpose flour
1 tablespoon butter, melted
In a large bowl, dissolve the yeast in the water. Stir in the honey and butter.
In a separate bowl, combine salt with the flours.
Add half of the of the flour to the yeast mixture and beat by hand 100 strokes or 3 minutes with an electric mixer on medium setting.
Add the remaining flour and knead for 2 minutes.
Cover the bowl with a cloth and set in a warm place (85 degrees F) to rise until doubled in bulk, about 40 minutes.
Press down dough and knead for 5 minutes.
Place dough in a greased 9x5x3-inch loaf pan. Let rise another 40 minutes or until batter reaches top of pan.
Bake in 375 degrees for 45 – 50 minutes.
Remove from pan at once onto cooling rack. Brush top of loaf with butter.
Adapted from The Art of Pennsylvania Dutch Cooking by Edna Eby Heller, 1968.